Cinnamon Chip Icebox Cookies – a delicious recipe with butter, sugar, eggs, vanilla, all-purpose, Cinnamon Chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating at low speed just until blended. Stir in cinnamon chips and pecans.
2
Divide dough into 3 (2-cup) portions; roll each portion into a 12-inch log. Wrap logs in wax paper. Chill 8 hours, or freeze in an airtight container up to 3 months.
3
Cut each log into 24 (1/2-inch-thick) slices, and place slices on ungreased baking sheets.
4
Bake at 350u00b0 for 13 to 15 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Remove cookies to wire racks to cool completely.
5
Note: Cookie dough may be dropped by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheets, and then baked.
1559
kcal
Calories
72
g
Fat
217
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter or margarine, softened, 2 cups sugar, 2 large eggs, 2 teaspoons vanilla extract, and more.
Yes, Cinnamon Chip Icebox Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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